Tagliatelle with vegetables in cream sauce
DIFFICULTY
easy
easy
RATING
COOK TIME
25 mins
25 mins
TOTAL TIME
25 mins
25 mins
Ingredients
Servings:
4
- 125 g Broccoli
- 7-10 Tbsp Salt
- 1 medium onion
- 100 g cooked ham
- 1 Pot of chives
- 400 g ribbon noodles
- 1 TABLESPOON Butter or margarine
- 100 g frozen peas
- 200 g Whipped cream
- 1 glass (400 ml) Veal stock
- 2 Egg Yolk
- 7-10 Tbsp Pepper
- 7-10 Tbsp grated nutmeg
Directions
- 1
For the sauce, clean and wash the broccoli and cut it into very small florets. Blanch in boiling salted water for 2 minutes, then drain. Peel and finely dice the onion. Dice ham as well, wash chives and cut into small rolls. Cook the pasta in plenty of boiling salted water for 8 - 10 minutes. In the meantime melt the fat. Sauté the onions in it. Add broccoli, peas and ham. Fill up with cream and stock. Bring to the boil briefly. Mix the egg yolks with some sauce and stir back into the sauce. Do not let it boil any more. Sprinkle with chives. Season to taste with salt, pepper and nutmeg. Arrange noodles and sauce together
- 2
Plate: Friesland
- 3
Scarf: Meyer Mayor
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